Tartiflette

Description: Tartiflette is a traditional French dish that originated in the Savoie region of southeastern France. It is made with layers of thinly sliced potatoes, reblochon cheese, lardons (bacon), onions, and white wine, baked until golden and bubbly. The dish is hearty and indulgent, with tender potatoes, crispy bacon, and melted cheese creating a rich and flavorful combination. Tartiflette is often served as a main course during the cold winter months and is popular in ski resorts and mountain villages.

History: Tartiflette is a relatively modern dish, having been created in the 1980s as a way to promote the local cheese, reblochon. It was invented by the Union Interprofessional Reblochon (UIR), a group of cheese producers in the Savoie region. The dish quickly gained popularity and became a staple of Savoyard cuisine, enjoyed by locals and visitors alike. Today, Tartiflette is enjoyed throughout France and has become a symbol of Alpine comfort food.

Preparation Time: 30 minutes

Cooking Time: 1 hour

Serving Size: 6 servings

Ingredients:

2 pounds (900g) Yukon Gold potatoes, peeled and thinly sliced
1 large onion, thinly sliced
8 ounces (225g) lardons or bacon, diced
1 tablespoon olive oil
1/2 cup dry white wine
1 wheel of reblochon cheese (about 1 pound or 450g), rind removed and sliced in half horizontally
Salt and pepper to taste
Chopped fresh parsley, for garnish (optional)

Instructions:

Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Cook the Potatoes:
- Place the thinly sliced potatoes in a large pot of salted boiling water.
- Cook for 5-7 minutes, or until slightly tender but still firm.
- Drain the potatoes and set aside.
Cook the Lardons and Onions:
- In a large skillet, heat the olive oil over medium heat.
- Add the diced lardons or bacon and cook until crispy.
- Remove the lardons from the skillet and set aside.
- In the same skillet, add the thinly sliced onions and cook until softened and lightly caramelized.
Assemble the Tartiflette:
- Grease a baking dish with butter or olive oil.
- Arrange a layer of cooked potatoes in the bottom of the baking dish.
- Top the potatoes with a layer of caramelized onions and cooked lardons.
- Place the sliced reblochon cheese on top of the onion and lardon layer.
- Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
Bake the Tartiflette:
- Pour the dry white wine evenly over the top of the tartiflette.
- Season with salt and pepper to taste.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the top is golden brown.
Serve:
- Garnish the Tartiflette with chopped fresh parsley, if desired.
- Allow the Tartiflette to cool slightly before serving.
- Serve hot, scooping out portions with a spatula.